Instant Pot Spinach and Artichoke Egg Casserole

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recipe by Maryea Flaherty

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Spinach and artichoke pair so well together and also pack a nutritional punch. Step up your egg game with this Spinach and Artichoke Egg Casserole. With fresh chives and lemon, the flavors are bright in this satisfying breakfast that is ideal to serve a crowd with very little hands-on prep time.

Inspired by:

recipe updated Mar 18, 2020


  • Artichoke hearts icon
    Artichoke hearts
    397g (about 1½ cups)
  • Egg icon
    12 (600g)
  • Water icon
    2.25 cups (540ml)
  • Baby spinach icon
    Baby spinach
    4 cups (125g)
  • Fresh chives icon
    Fresh chives
    1 tbsp (3g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (13g)
  • Garlic salt icon
    Garlic salt
    about ¼ tsp (1g)
  • Salt icon
    about ¾ tsp (4g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)


  • kCook icon Whisk
  • kCook icon Instant Pot
  • kCook icon Round pan - 6"
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Medium bowl

Step preview

  1. Spray a clean round pan
  2. Add egg and water to a clean medium bowl
  3. Whisk together
  4. Stir baby spinach, artichoke hearts, fresh chives, lemon juice, garlic salt, salt and black pepper into the egg mixture
  5. Transfer egg mixture to round pan
  6. Add water to the inner pot
  7. Place a clean rack in the inner pot
  8. Place the pan on the rack
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 18 min
  11. Quick release
  12. Remove egg casserole from pot and allow to cool 5 minutes before slicing and serving
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